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Chapter 2 Review of Related Literature The banana family consists of large plants that flourish in moist areas throughout the tropics. The edible fruit is rich in carbohydrates and is source of vitamins A and C and the minerals potassium and phosphorus. The most familiar banana is the yellow-skinned, sweet, pulpy fruit of international trade.(Grolier Encyclopedia of Knowledge). Banana is undoubtedly the most widely and commonly grown fruit in the Philippines. Its market has wide potentials here and abroad. It is not only a dessert fruit; it can also be made into banana sauce, fried chips, flour pures, vinegar and wine. It is also used as a substitute for our staple food (Estrella, 1996). Banana stem, appearing as a waste of the banana plant is supposed to be very good for health. One can use banana stem for its high nutritive value in different ways. It is also a source of energy and can be taken by one when he or she is fatigued or tired. After the tree has given fruit, its stem can be taken out and consumed in various forms as salads, raitas, vegetable and soups. The banana stem is thick and fibrous and has the taste of banana. It can be eaten raw or cooked. It forms an integral part of most South Indian health conscious families. The banana stem adds bulk to the food and is very useful for all those who wish to lose weight. However the use of banana stem should be carried on with other means to lose weight like exercise and a positive spirit. The fiber in banana stem helps to cure constipation and detoxify the body. The use of banana to eliminate kidney stones cannot be overlooked. Banana stem is also good taken as a juice or soup which helps eliminate and treat kidney stone. Those suffering from kidney stones can benefit a lot by taking the juice prepared from the tender stem of the banana plant. Yes, banana stem also acts like a diuretic helping to eliminate waste fluids from the body. Besides it has a cooling effect on the body and is highly recommended in tropical countries (http://www.medwonders.com/medblogs/general/how-to-relish-the-banana-stem-for-goodhealth-796.htm).

Acetic acid, systematically named ethanoic acid, is an organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2). It is a colourless liquid that when undiluted is also called glacial acetic acid.Vinegar is roughly 3–9% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. Besides its production as household vinegar, it is mainly produced as a precursor to polyvinylacetate and cellulose acetate. Although it is classified as a weak acid, concentrated acetic acid is corrosive and can attack the skin(https://en.wikipedia.org/wiki/Acetic_acid). The banana stem has fiber – this is very beneficial for those on a weight-loss program. It is also a rich source of potassium and vitamin B6 which helps in the production of insulin and hemoglobin. Eating banana stem once a week keeps high blood pressure in control. Banana stem also maintains fluid balance within the body. It is a diuretic and helps detoxify the body. The popular belief is that eating banana stem is very good for kidney stones(http://www.medindia.net/patients/lifestyleandwellness/medicinal-properties-of-thebanana-plant.htm). Banana is one of the most important fruits of commerce in the country. There are about 200 known local varieties. The saba variety is seldom eaten fresh. It is generally incorporated in kitchen recipes in the home home and is converted into various products by industry, of which the most common are banana chips, sauce and bananas in syrup. The Cavendish variety is grown extensively in large plantations in Mindanao primarily for fresh consumption in the export market. Ten to twenty percent of the produce, however, does not meet the size standards required for export and are thus rejected. These rejects have aroused interest as a valuable raw material for large or small banana processing industries. Attempts have thus been made to adapt process for the production of banana products to the Cavendish variety (Estrella, 1996). As I observed Banana Stem had sugar that ants ate it continuously. As I know any food that has sugar content can be an ingredient in making vinegar.